We purchased 40 pounds of chicken from Zaycon Foods and lately I’ve been struggling with original chicken ideas. I came across this recipe in my Eating Well Magazine and it’s so yummy. Since it’s rainy and stormy in the Pacific Northwest this weekend, I figured this would give us a promise of summer, which we sorely need. The chicken does need to marinate so it takes a bit of time but it’s well worth it for gluten-free fried chicken!
Gluten-Free Marinated Picnic Oven Fried Chicken
Marinate for up to 8 hours prior to cooking.
1/2 cup buttermilk (soy milk or coconut milk is okay too)
1 tablespoon Dijon mustard (gluten-free)
2 cloves garlic, minced
1 teaspoon chili garlic sauce (contains sulfites)
2 1/2 to 3 pounds skinless chicken breasts or tenders
1/2 cup brown rice flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
freshly ground pepper to taste
olive oil cooking spray
1.) Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for up to 8 hours.
2.) Preheat oven to 425 degrees F. Line a baking sheet with foil. Coat a wire rack with cooking spary and set it on the baking sheet.
3.) Combine flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a resealable bag. Tapping off excess marinade, place 1 to 2 pieces of chicken at a time in the bag and shake. Tap off excess flour; place the chicken on the rack and coat with cooking spray.
4.) Bake chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
The original recipe called for drumsticks but I prefer the leaner breast meat or tenders for this recipe. It is equally yummy with drumsticks, as long as you remove the skins. I also altered this recipe so that it is gluten-free.